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New Orleans Dirty Rice: A Flavor-Packed Creole Classic

If you’ve ever wanted to taste the soul of Louisiana cuisine, New Orleans Dirty Rice is a dish that delivers bold flavors, satisfying textures, and a little bit of history in every bite. This traditional Creole dish gets its name from the “dirty” color of the rice, which comes from browned ground meat and a medley of aromatic vegetables. Perfect as a main dish or a hearty side, dirty rice is a staple in New Orleans kitchens. Here’s how to make it from scratch.

Ingredients

For this recipe, you’ll need:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons vegetable oil or butter
• 1/2 pound ground beef
• 1/2 pound ground pork or spicy sausage
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Cajun or Creole seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 2 green onions, sliced
• 1/4 cup fresh parsley, chopped

Step-by-Step Method

1. Prepare the Rice

Start by cooking the rice. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of rice, stir, reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork and set it aside.

2. Brown the Meat

In a large skillet or heavy-bottomed pan, heat 2 tablespoons of oil or butter over medium heat. Add ground beef and ground pork (or sausage), breaking it up with a spatula. Cook until the meat is fully browned and slightly crispy on the edges, about 7–10 minutes. Remove excess fat if necessary.

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